Go Back

Chocolate Coconut "Almond Enjoy" Poke Cake!

A quick, easy poke cake with the classic taste of chocolate, coconut and almond!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16


  • 1 box Devil's Food Cake Mix prepared according to directions
  • 3 eggs for cake mix
  • 1/2 cup oil for cake mix
  • 1 cup water for cake mix
  • 1 small box cook and serve coconut pudding prepared according to package directions
  • 2 cups milk for pudding
  • 1 cup sweetened flaked coconut
  • 1 cup sliced almonds
  • 1 recipe Hershey's Lickety Split Chocolate Frosting modified


  1. Bake cake according to directions on box. (You'll need 3 eggs, 1/2 cup cooking oil and water.)

    While cake is baking, prepare pudding. (You'll need 2 cups of milk.) Keep warm.

    Lightly toast coconut on baking sheet in 350 degree oven for about 5 minutes, watch closely.

    Toast almonds on baking sheet at 350 degrees for about 7-10 minutes, watch closely.

    Set toasted coconut and toasted almonds aside.

    When cake is done and still hot, poke holes in it with the handle of a wooden spoon.

    Spread warm pudding over warm cake. Use rubber spatula to coax pudding into the craters you made to recieve it. :)

    Set cake aside to cool.

    For this recipe, make Hershey's Famous Lickety Split frosting but use dark chocolate cocoa and only 1 teaspoon vanilla. Add 1/2 teaspoon almond extract.

    Frost cake and before frosting sets, top with toasted coconut then toasted almonds. Press topping lightly into frosting so it stays put.

    This cake should be refrigerated.